Cut carrot, peppers and courgettes into matchsticks and chop the onion and mushrooms and crush the garlic

Add noodles to boiling water.

Heat tablespoon of olive oil in wok or large pan. Add onion and garlic and fry for a couple of minutes, add peppers and fry for a couple of minutes. If you feel the vegetables catching add tablespoon of stock, add carrots and fry for a couple of minutes, add courgette and mushrooms, fry for a couple of mins. Continue to add stock to keep pan from drying up and avoid using too much oil, Add beansprouts and prawns to heat through,

Add noodles to wok and stir through.

Add a few tablespoons of soya sauce and sweet chilli sauce, a teaspoon of chinese five spice and enough stock to prevent noodles from sticking.

Finished Result

I like to serve this stirfy with toasted pitta breads. Halved they make a great pocket to fill with the tasty noodles.

I made this recipe with dried noodles but you could make it even easier by using a packet of fresh rice noodles. (one less pot to wash).